Risotto Soup with Asparagus and Chicken

Risotto:

1 pound of asparagus, trimmed & cut to 2 inches 7-8 cups chicken stock

¼ cup olive oil

½ cup finely chopped yellow onion

3 cups Arborio rice

1 cup dry white wine (I use our Viognier)

1 tablespoon unsalted butter

¼ cup Parmesan cheese

Salt and Freshly ground Pepper

Parboil the asparagus in salted boiling water until just tender (1-2 minutes). Set aside. Bring stock to a gentle simmer and maintain over low heat. In a large, heavy saucepan, heat oil and add onion. Sauté for about 4 minutes until softened. Add rice and stir until grains appear translucent. Add wine and stir until completely absorbed. Add the simmering stock one ladleful at a time, stirring after each addition. Wait each time until stock is almost completely absorbed. This process takes about 15 minutes. Add asparagus, butter, cheese, salt and pepper and cook until al dente. Cool for a minimum of 4 hours. (Overnight or up to two days is also fine).

Soup:

8 cups chicken stock

3-4 skinless, boneless cooked chicken breasts, shredded

Simmer the chicken stock in a large soup pot. Add the cooked, shredded chicken breasts. Finally, add the cooled risotto mixture and warm over low heat for about 20 minutes. Makes 10-12 servings.